Instructions

Rinse a saucepan with cold water and add the milk. Set this over low heat, allowing the milk to simmer.

Place butter, sugar, flour and salt in the bowl of a food processor. Pulse until combined; pulse once or twice to mix. Add the eggs and process until the mixture begins to lighten.

With the motor running, quickly and steadily pour hot milk into the batter. Stop the motor, add in the rum, scraped vanilla seeds and vanilla extract. Strain through a fine sieve. Fold in the raisins and leave to cool at room temperature. Cover and refrigerate overnight.

About 6 to 7 hours before serving, lightly grease the canelé molds with a vegetable oil spray. Set molds on paper towels with the crown side up to avoid the pooling of oil in the crevices. Set molds in the freezer for at least 30 minutes before baking.

Place chilled molds 1.5 inches apart on a baking sheet. Gently stir or shake the batter. Fill each mold almost to the top, and place them on the lower oven rack. Bake for 2 hours or until canelés are dark brown in color.

Remove the molds from the oven. Unmold the canelés as quickly as possible by using an oven mitt to grasp a hot mold and then firmly rapping the crown side up against a hard surface to loosen the canelé. Tip out the canelés onto a rack and allow to cool at room temperature for about 1 hour before serving. If you have difficulty removing the canelés from the molds, bake them for 5 to 10 minutes longer, or if necessary, use a toothpick to loosen them.

Instructions

Rinse a saucepan with cold water and add the milk. Set this over low heat, allowing the milk to simmer.

Place butter, sugar, flour and salt in the bowl of a food processor. Pulse until combined; pulse once or twice to mix. Add the eggs and process until the mixture begins to lighten.

With the motor running, quickly and steadily pour hot milk into the batter. Stop the motor, add in the rum, scraped vanilla seeds and vanilla extract. Strain through a fine sieve. Fold in the raisins and leave to cool at room temperature. Cover and refrigerate overnight.

About 6 to 7 hours before serving, lightly grease the canelé molds with a vegetable oil spray. Set molds on paper towels with the crown side up to avoid the pooling of oil in the crevices. Set molds in the freezer for at least 30 minutes before baking.

Place chilled molds 1.5 inches apart on a baking sheet. Gently stir or shake the batter. Fill each mold almost to the top, and place them on the lower oven rack. Bake for 2 hours or until canelés are dark brown in color.

Remove the molds from the oven. Unmold the canelés as quickly as possible by using an oven mitt to grasp a hot mold and then firmly rapping the crown side up against a hard surface to loosen the canelé. Tip out the canelés onto a rack and allow to cool at room temperature for about 1 hour before serving. If you have difficulty removing the canelés from the molds, bake them for 5 to 10 minutes longer, or if necessary, use a toothpick to loosen them.

RAISIN ADMINISTRATIVE COMMITTEE

The Raisin Administrative Committee (RAC) is a non-profit organization that has its headquarters in Fresno, California, and is led by 47 California Raisin growers, packers and a public member. The RAC is directly overseen by the United States Department of Agriculture (USDA) and was created in 1949 to collect and distribute weekly delivery and monthly shipment data, publish an annual report on industry statistics and policies, and actively and directly market into 18 foreign nations as well as collaborate with the USDA’s Agricultural Marketing Service.

the United Kingdom and Mexico. All offices are staffed by contracted marketing specialists with over 100 years of promotional experience collectively. These offices conduct active marketing campaigns on behalf of the California Raisin industry to encourage sales of California Raisins. RAC’s mission is to identify new markets, encourage demand via advertising, sales promotion and public relations. The RAC also distributes the results of health and nutrition research for the benefit of all industrial users and consumers.

Lastly, RAC’s overseas officers work with the local governments and importers to help resolve and revise as necessary any barriers to trade, whether they be unfair tariffs, incorrect applications of regulations, or standardization of pesticide residue regulations.